persian stew (ash-e-jo)

WHAT YOU NEED:

  • 1 large onion diced

  • Olive oil

  • 4 cloves garlic minced

  • 2 tsp turmeric

  • 2 tsp cumin

  • 5 cups vegetable broth

  • 700g jar red kidney beans

  • 1 cup pearled barley

  • ½ cup rice

  • ½ cup lentils

  • ¾ cup chopper coriander, dill, parsley

  • 2 cups of spinach

GARNISH:

  • Olive oil

  • 2 onions thinly sliced

  • 4 cloves garlic minced

  • 2 tbsp dried mint

  • ½ tsp salt

  • ½ tsp turmeric

How to make it:

  • Prepare the garnish by heating the oil in a frying pan over medium heat and sauté the onion for about 15 minutes until golden brown.

  • Add the rest of the ingredients for the garnish and saute for 2 more minutes on low heat and set aside on a plate lined with kitchen towel to remove excess oil.

  • In a large pot, sauté the onions with olive oil for about 10 minutes over medium heat with a pinch of salt. Add garlic, turmeric and cumin and saute for an additional 2 minutes.

  • Add chicken broth along with barley, rice, lentils and black pepper. Cover and cook on low heat for 25-30 minutes until just cooked.

  • Add more water or broth according to your preference.

  • Add the herbs, spinach and kidney beans, cover and continue to cook for another 5 minutes.

  • Remove from the heat and stir in the lemon juice. Taste and adjust seasoning if necessary.

  • Pour the stew into a serving bowl and garnish with a big dollop of yogurt, the golden onion garnish & a drizzle of extra virgin olive oil